A) Rice and beans B) Butter and flour C) Corn and wheat D) Potatoes and cheese
A) France B) Spain C) Italy D) Germany
A) Triangle B) Crescent C) Circle D) Square
A) Milk B) Sugar C) Butter D) Eggs
A) Overworking the dough B) Using too much flour C) Not adding enough salt D) Baking at too low a temperature
A) German B) French C) Italian D) Spanish
A) Custard B) Berry jam C) Chocolate chips D) Almond paste
A) Juice B) Water C) Coffee D) Soda
A) France B) Italy C) Austria D) Germany
A) 1860 B) 1838 or 1839 C) 1845 D) 1850
A) Proofing B) Kneading C) Fermenting D) Laminating
A) Auguste Escoffier B) Marie-Antoine Carême C) Sylvain Claudius Goy D) Julia Child
A) Confiserie B) Boulangerie C) Viennoiserie D) Pâtisserie
A) 50–60% B) 10–20% C) 30–40% D) 70–80%
A) 20th Century B) Renaissance C) 19th Century D) Middle Ages
A) Lyon B) Marseille C) Vienna D) Paris
A) Choux B) Brioche C) Puff pastry D) Shortcrust
A) Nouvelle Encyclopédie culinaire B) All the Year Round C) Le Cuisinier françois D) Not specified
A) Croissant House B) Viennoiseries Galore C) Boulangerie Viennoise D) Patisserie Française
A) 1915 B) 1920 C) 1905 D) 1853
A) The siege of Buda B) The Battle of Tours in 732 C) The Battle of Hastings in 1066 D) The Siege of Vienna in 1683
A) Alfred Gottschalk B) Marie-Antoine Carême C) Auguste Escoffier D) Julia Child
A) 1948 B) 1950 C) 1925 D) 1938
A) Vienna in 1683 B) Constantinople in 1453 C) Budapest in 1686 D) Paris in 1870
A) The United Nations B) The Islamic State C) The European Union D) NATO
A) Laugencroissant B) Kipferl C) Pain au chocolat D) Gipfeli
A) A French-style croissant with more butter B) A Swiss croissant filled with chocolate C) A croissant glazed with lye, popular in southern Germany D) An American croissant with ham and cheese
A) Ay çöreği B) Medialunas C) Rogale świętomarcińskie D) Cornetto
A) Easter B) St. Martin's Day C) New Year's Eve D) Christmas
A) 30 °C (86 °F) B) 15 °C (59 °F) C) 25 °C (77 °F) D) 19 °C (66 °F)
A) 5% B) 10% C) 7.5% D) 12%
A) 60–100 B) 5–10 C) 30–40 D) 16–50
A) 25 to 35 minutes B) 10 to 20 minutes C) 5 to 15 minutes D) 30 to 40 minutes
A) 60 minutes at 31 °C (88 °F) B) 45 minutes at 25 °C (77 °F) C) 30 minutes at 40 °C (104 °F) D) 90 minutes at 35 °C (95 °F)
A) Triangular B) Rectangular C) Half moons D) Circular
A) 150 to 180 °C (302 to 356 °F) B) 140 to 170 °C (284 to 338 °F) C) 200 to 230 °C (392 to 446 °F) D) 165 to 205 °C (329 to 401 °F)
A) Triangular B) Rectangular C) Circular D) Semi-circular
A) Candida milleri B) Saccharomyces cerevisiae C) Brettanomyces bruxellensis D) Lactobacillus bulgaricus
A) Photosynthesis B) Anaerobic fermentation C) Aerobic respiration D) Alcoholic fermentation
A) It reacts with yeast to produce more CO2. B) It dissolves completely in the dough without any effect. C) It diffuses into preexisting gas cells incorporated during mixing. D) It creates new gas bubbles in the dough.
A) It has no effect on the gluten network. B) It increases the flexibility of the gluten network. C) Starch gelatinization draws water from the gluten network, decreasing its flexibility. D) It strengthens the gluten network.
A) Fat makes the croissant more elastic. B) Increased in-dough fat reduces crumb hardness immediately after baking. C) Fat increases crumb hardness immediately after baking. D) Fat has no effect on freshly baked croissants. |